So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.
Frozen peas are often chosen over canned peas for their flavor and texture. This recipe transforms those less desirable traits into a novel ‘loaf’.
An interesting twist that includes multiple ingredients making it a nutritionally complete meal.
A prominent nutritionist who has made a special study of fall and winter pears says: “The pear add minerals … especially alkaline ones; it provides bulk; it dilutes the caloric value of an otherwise too concentrated diet. Pears will contribute pectin and uronic acid necessary in overcoming abnormal conditions in the stomach and intestine and help to overcome toxins”
“Pears are adaptable to many food purposes. One never tires of them. They add freshness and zest to any meal!”
Did you know that RIPE pears have a gentle laxative effect upon the system?
For complete satisfaction … be sure they are ripe.
Fresh pears are preferable but canned pear halves can be substituted in these salad recipes with satisfactory results.
It is economy to bake a quantity at one time, and keep in icebox or cool place using as needed. Either recipe will remain delicious a week or more.
Pears have long been considered the aristocrat of fruits. Monarchs grew them in secluded gardens. The names of some of the leading varieties, “Beurre D’Anjou” and “Doyenne Du Comice”, suggest their royal origin. Only of recent years and in the rich orchard lands of the Pacific Coast have they been produced commercially in quantities to permit their being a regular partof the family diet. Because of their mildness and sugar-sweetness they can be eaten freely both by children and adults. They contain Vitamins A, B, and C and such minerals as calcium, phosphorous, iron and copper. Unless you plan to eat them immediately, pears should be purchased when slightly under-ripe. They will ripen to perfection at ordinary living room temperature.
This Pear Custard Pudding Recipe from the Great Depression works quite well with canned pears.
I was going to be away for a few days and my teenager and his friends wanted to bake bread while I was gone. “Can’t you just write down the directions?” they asked. Now my boys had watched the bread making process so many times, I couldn’t hardly believe they needed anything more than the measurements but if he wanted directions, what was I to do?
“You bet”, I replied.
Sometimes, a single ingredient can make a dish an exciting variation when the palate is exhausted.
You don’t need a bunch of fancy ingredients to make ordinary food festive.
There are six varieties of pudding: steamed, boiled, baked, souffle´, chilled and frozen, Generally speaking, the most popular puddings are the baked, chilled, and souffle´ in the order given.
When using pears in short cake, either fresh or canned pears may be used and should be chilled before use.
The body of a green pear is hard or very firm. They are good for baking, cooking, stewing, canning, etc. , but not ready for eating fresh or using in salads. The color of a ripe pear usually turns from green to yellow. The body of a ripe pear is tender and yielding. When ripe, pears are best chilled before serving.
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